Sweet Potato Chocolate Pudding

3  Medium Sized Sweet Potato (Indian)
1/4 Cup Vegan Butter or Crisco Shortening
1/2 Cup Jaggery, cut into small pieces
1/4 Cup Gluten Free Dairy Chocolate Chip (Nut Free)
1/4 Cup Soy Milk
1/4 Cup Raisins
1/4 Cup Pumpkin Seeds
1/4 Cup Blueberries

Bake the Sweet Potatoes on 375 degrees in oven or toaster oven 15 minutes.Let it cool down and then peel it.

Mash it really good till it becomes soft like the picture.

Add Vegan Butter and put it in a Pan on Low Heat. Once it gets hot put

your Mash Potatoes and let it roast on low heat for 10 minutes.

Then add Jaggery and let it melt.

Cook for more 5 to 7 minutes and keep aside.

Mix the Chocolate Chips and Put in Microwave for 90 seconds

Mix well with the Potato mixure.

Put the desert in the Bowl and Garnish with Raisins and Pumpkin Seeds.

Then Add blueberry on Top then put 10 minutes in the Freezer.

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